Chicken and Smoked Sausage Gumbo with White Rice

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easy to follow and delicious

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Wow!!!! A new favorite for my family! I like how easy this was to make. I love Emerils recipes but this was exceptional! I followed the directions the first time I made it. Then the second time I got a bit curious and tried it with fresh NOT smoked Kielbasa....wow what a difference. I think it was MUCH better. I got the fresh kielbasa from the butcher and the taste it lended the dish was amazing. My family has asked for the dish several times since I first made it about 4 weeks ago.

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Delicious gumbo , even though i didn't let it cook that long , my total time for this was about 1.5 hours . Used boneless and skinless chicken thighs and andouille sausage , i cranked up the cayenne pepper about 1 tbsp. we love the heat ! Everyone loves it , even my 7 years old likes it too . Thanks for yummy recipe !

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I have never made gumbo before and I was a little intimidated, but I truly enjoyed making this dish. It was easy if you chopped and prepped before you began cooking. My mother in law and my husband(from New Orleansliked it as well. I cooked the meal early Saturday and it was gone by Monday at lunchtime. Make sure to not burn the roux and scrape the good bits from the bottom of the pot. We added shrimp which made it even better.

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I was very impressed with this recipe. I honestly didn't think I could be up to Emeril's class in making it, but I did it. Granted it took longer to cook than some of the recipes I saw, it worked and I say thank you. I made it with no skin on the thighs so I really didn't have to worry about the fat. I will make it again and even try it on my "Southern" friends.

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I love this recipe! Growing up in Louisiana, we ate a lot of gumbo. Since moving to CO, I have done a pretty good job of making this for family and friends, and they love it. Rouxs are not hard... you just need to take your time and practice. It's kind of funny though, growing up I remember my grandmothers gumbo being thin, almost soup like. Between you and me, this one with its thicker base is much better :, but please don't tell her that.

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An incredible dish, with the complexity of flavor (from the roux necessary to impress me and my wife. She is already asking when I'll be making this again. One addition we made was to add a bag of frozen okra. This dish reminded us both of the gumbo we've had in NOLA. Thanks Emeril!

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I have never made a gumbo before and was a little intimidated about making the brown roux as i have never done that but it was well worth the time! This is a fabulous dish and i would recommend everyone make this at least once! Thank you for the recipe!!!!!

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I would give this 10 stars if I could. Amazingly good! This was my first attempt at making Gumbo and even though the ingredient list is long and their are several steps in making this, it was very easy. My husband comes from a Creole family where no one makes better Gumbo than "Mom". When he tasted it, he said this was just as good. I increased the Cayenne to 1/2 tsp for more kick, and I did not use the File Powder. Even my picky eaters loved it, veggies and all! Everyone who's tasted it want's the recipe.

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Terrific! Cooked it an hour less than the recipe called for and it still turned out fabulous!